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Post by KoNeko on Jun 24, 2005 23:17:59 GMT -5
Not off the top of my head, but Moroccan curry usually uses lamb and lots of vegies. I put tofu in instead of lamb, but you can just ignore it altogether. Or you can use seafood.
You basically chop up a carrot, potato, onion and other veg that would go that you might have e.g. zuchinni, pumpkin, peas etc. and boil them in a pot. At the same time, you get some: ground ginger garlic cinnamon tumeric cloves (if you have any) nutmeg raw sugar (if you don't have this white sugar is fine, just use a little less) black pepper (lots) crushed cummin seeds (you can buy them in little spice shakers) allspice (the normal one, not the asian allspice) and some sort of spicy chilli powder (cayenne works fine) and mix it all together in a bowl. Use about 1 tablespoon of all of the above except the garlic (1 teaspoon) and the cloves (about 4).
If you don't have all of the ingredients for the curry, you can just use other things and/or use curry powder! Seriously, half the fun is in experimenting.
When the vegies have boiled, you tip in the spice mixture into the pot with the veg and stir it so the veg is covered in the spice. Then if you have meat, put that in as well with a bit of water and boil it up. At the same time cook the couscous in another pot and it should all be done at about the same time.
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Natz
Ravenclaw Alumni
Posts: 4,269
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Post by Natz on Sept 5, 2005 12:23:30 GMT -5
This is probably a daft question but is a zuchini the same as a courgette?
Do you mean molasses for raw sugar?
French Potato Recipe.
about four potatos
Two eggs
Veggie sausage
Marijam.
Cut the potato up into smallish size chunks and part boil.
Cut the veggie sausages into slices and fry with marjorim and garlic. Season to taste.
Put these in an oven dish mix the eggs together pour over the potatos and sausage and cook for about forty minutes.
Make a salad. Add a little sugar to the vinegar and olive oil to make the dressing.
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Post by KoNeko on Sept 7, 2005 10:24:38 GMT -5
Yeah, a zuchini is a corgette. I think the French call them corgettes as well.
But Molasses is that sticky runny stuff right? Raw sugar is like brown sugar but bigger crystals I think. I can't really explain it but it's like grainy sugar and slightly brown.
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Natz
Ravenclaw Alumni
Posts: 4,269
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Post by Natz on Sept 10, 2005 11:50:45 GMT -5
No molasses isn't runny. It comes in a sugar pack and it all sticks together in a big clump. You sprinkle it on to puddings which is when it becomes runny. Tastes a bit like treacle.
Molasses does come in slighty brown colour. Its caster sugar. I think that molasses means that it is raw sugar.
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Post by KoNeko on Sept 10, 2005 16:06:18 GMT -5
Ok, because I use raw sugar in cooking but brown sugar (which is finer anyway) to make things like caramel sauce and stuff. Brown sugar is kind of more sticky though so that sounds more molasses-ish.
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